Bibliophile's Pepperoni sauce for chicken, fish and pasta
This is a flavourful sauce that I use for chicken, fish and pasta. This makes a meal for two. 1/2 onion, chopped 50-100 g mushrooms (less for chicken and fish, more for pasta), sliced 10-15 slices of pepperoni, quartered (from the smaller kind of pepperoni sausage. If you have the big slices where one is enough to top a slice of bread, halve the amount and cut into more pieces), OR equal amount of bacon (will be less flavourful) 1 tbs tomato purée 150 ml cream garlic to taste salt, if needed 200 g chicken (breasts or thigh meat) or white fish, cubed 1 cup of rice (or more if you simply love rice or need to make the meal bigger) salt, pepper and your favourite chicken or fish spice blend Additional for fish: ½ cup flour cheese, grated or sliced OR enough pasta (farfalle or rotini) for two people Heat oven to 180°C (170°C if you have a convection oven like I do). While the oven is heating up, cut the chicken or fish into bite-sized cubes and prepare the onions, mushrooms and pepperoni. I...